Paleo Blueberry Muffins

Paleo Blueberry Muffins | Gluten Free, Grain Free, Low Carb by Strive to Thrive Nutrition

September is well under way and I get the sense people are eager for fall, already swooping into Starbucks to grab their first PSL of the season. But after a brief tease of rain, the sunny weather is back in full force here in Portland, so I thought I’d sneak in a summer-inspired recipe before the seasons change for good. Besides, a classic blueberry muffin is a good choice any time of year, so long as you have frozen berries on hand!

paleo blueberry muffin

Now, my family members might be a little shocked to see me posting a recipes with blueberries. Truth is, I used to hate blueberries growing up. Whenever my mom made blueberry muffins, she would scoop some of the plain batter into the tin for me sans blueberries, then add them in for the rest of the family.

paleo blueberry muffins tray

I can’t honestly say when the shift happened, but I now enjoy blueberries baked into a muffin or a pancake. However, I still don’t like to eat them raw. Nope. I haven’t progressed that far into the blueberry-acceptance yet. Maybe someday.

There is no greater travesty than a dry muffin, so I went through several trials to get the texture of these just right. You’d never know these blueberry muffins are not only gluten free, but completely grain free and paleo-friendly. Serve them at a brunch or bridal shower and no one will be any the wiser.

paleo blueberry muffin detail

Print Recipe
Paleo Blueberry Muffins
Paleo Blueberry Muffins | Gluten Free, Grain Free, Low Carb by Strive to Thrive Nutrition
Course Breakfast
Cook Time 30 minutes
Servings
12 muffins
Ingredients
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp ground nutmeg
  • 1/2 cup honey
  • 1/2 cup avocado oil
  • 1/3 cup coconut milk canned, full fat
  • 4 eggs
  • 1 tsp vanilla
  • 1/8 tsp almond extract
  • 1 cup blueberries fresh or frozen
Course Breakfast
Cook Time 30 minutes
Servings
12 muffins
Ingredients
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp ground nutmeg
  • 1/2 cup honey
  • 1/2 cup avocado oil
  • 1/3 cup coconut milk canned, full fat
  • 4 eggs
  • 1 tsp vanilla
  • 1/8 tsp almond extract
  • 1 cup blueberries fresh or frozen
Paleo Blueberry Muffins | Gluten Free, Grain Free, Low Carb by Strive to Thrive Nutrition
Instructions
  1. Preheat the oven to 350ºF. Line a muffin pan with paper liners.
  2. In a large bowl, combine the almond flour, coconut flour, salt, baking soda and nutmeg.
  3. In another bowl, whisk together the honey, oil, coconut milk, eggs, vanilla and almond extract.
  4. Add the wet ingredients to the dry ingredients and stir until smooth.
  5. Add the blueberries and gently fold into the batter.
  6. Divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake until golden and a toothpick inserted in the center comes out clean, about 30 minutes.
  8. Let cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.
  9. Serve warm with some grassfed butter. Enjoy!
Recipe Notes

Store muffins in an airtight container in the fridge for up to 7 days, or freeze for up to several months.

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